Hazelnut Nougat

This is the traditional way nougat is made in Italy, where it’s enjoyed all year long. The aroma of hazelnuts along with the flavor from its liqueur is totally tantalizing.

Yield: 64 pieces

Active time: 30 minutes

Start to finish: 2 hours

¹/₃ pound skinned hazelnuts

2 large egg whites, at room temperature

¹/₄ teaspoon cream of tartar

¹/₄ teaspoon salt

1 cup granulated sugar

1 cup honey

1¹/₂ cups light corn syrup

¹/₄ cup water

3 tablespoons Frangelico, or other hazelnut-flavored liqueur

Vegetable oil spray

1. Preheat the oven to 350°F. Line an 8 x 8-inch square pan with heavy-duty aluminum foil, allowing it to extend over the top of the sides. Spray the foil with vegetable oil spray. Place hazelnuts on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Set aside.

2. Place egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add the cream of tartar and salt, raise the speed to high, and beat until stiff peaks form.

3. While whites are beating, combine sugar, honey, corn syrup, and water in a saucepan over medium-high heat. Stir until sugar dissolves, and continue to cook until the mixture for 10 to 12 minutes, or until mixture reaches 250°F on a candy thermometer, the hard ball stage.

4. Remove the pan from the heat, and slowly pour approximately ¹/₄ of syrup into egg whites, with the mixer running constantly. Continue to beat egg whites until the mixture holds its shape.

5. Return the saucepan to the stove, and continue to cook over medium-high heat until the mixture reaches 300°F on a candy thermometer, the hard crack stage.

6. With the mixer running, pour remaining sugar syrup slowly into egg mixture and continue beating until mixture is thick and stiff. Add Frangelico and hazelnuts, and beat just until combined.

7. Spoon nougat into the prepared pan, and press it smoothly and evenly. Place a sheet of parchment paper on top, and weight it with another 8 x 8-inch baking pan filled with cans. Refrigerate nougat until cold and set. Remove nougat from the pan using the foil as a guide, and cut into 1-inch squares.

Note: The squares can be stored refrigerated for up to 1 week. Place them in an airtight container with sheets of plastic wrap in between the layers.

Variation

Substitute chopped toasted almonds for the hazelnuts and amaretto for the Frangelico.

Skinning hazelnuts is not a fun task, so try to find them already skinned. If you have to do it yourself, bake them for 25 minutes, then place them in a towel and rub them back and forth. The skins will come off.